Terra Americana

What to do with all that rhubarb when your cupboard is full of jam already?  Make rhubarb curd. Have it as a dip for fruit, scones and cookies.  Substitute it in any recipes calling for lemon or lime curd.  Bake it atop shortbread for a sensational sweet.

• 1/4 cup Xylitol (or 1 cup sugar)
• 2 eggs, lightly beaten
• 1 tbsp Orange Vanilla Sugar
• 3 cups chopped rhubarb microwaved for 6 minutes

Drain Rhubarb.  Mix all ingredients together.  Microwave for 8-13 min. Whisk well every 2 minutes to ensure even thickening. Let stand 5 minutes, whisking once or twice. The curd thickens as it cools. 

Store your curd in the refrigerator, tightly sealed for up to two weeks.  If you have a lot of green stalks you made want to add some strawberry juice so that the vurd is a pretty pink rather than light green color.

Other recipes you might enjoy:

• 7 things I didn't know about Rhubarb

• Rhubarb Squares

• Rhubarb Mustard Sauce

• Scottish Oat Scones
  

Photo Credit:  Julie T Cecchini